Vegan Shortbread

A vegan shortbread recipe that works fantastic for cookies but also as a shortcrust/ cake base for tartes and cheezecakes.

Ingredients: (makes about 20 Cookies or a base for a 9" round baking tin)


280g Plain Flour

140g soft vegan Margarine

120g icing sugar

1 egg substitute (recipe:

Vanilla Essence (optional)

Pinch of Salt



1. Measure and mix all dry ingredients in a bowl. Add the Vanilla (optional) and the soft margarine.

2. Prepare the egg substitute, check our blog ( for a magical egg substitute with super simple ingredients!

3. Add the egg substitute and keep on kneading the dough until it is smooth but firm. Add a bit of flour if it is too soft.

4. Shape the dough into a ball, cover with cling film and leave it in the fridge for 20-30 mins.

5. Take it out of the fridge and roll out the dough. You can use it as a shortcrust base for a tarte ( tarte au citron, chocolate tarte, cheezecake…) or for cookies, using cookie cutters.

6. Switch on your oven on 160•Celsius. If you are using it as a cake base bake it "blind" first, covered with a baking parchment and baking beans, before you add any filling.

7. Baking time for Cookies is 10 min, check after 8 min, keeping in mind every oven is a bit different. Baking time as a shortcrust base is 15min.

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Sarah Maier
Trained Pastry Chef, certified Vegan Nutritionist & accredited Wedding Planner.
Roman Maier,
trained vegan Chef, vegan Barista & Caterer

Phone: 07473977837




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Seaside Vegan

Kitchen & Bistro:

24 Hawley Street

CT9 1 QA Margate

Seaside Cake Parlour Patisserie:

2 Lombard Street

CT9 1EJ Margate


Seaside Patisserie

2 Lombard Street

CT9 1EJ Margate:

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Seaside Kitchen & Bistro

24 Hawley Street

CT9 1 QA Margate:

(closed during lockdown but our Patisserie is open to collect orders)

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